Wednesday, October 8, 2008

VANILLA & LEMON CUPCAKES

When my good friend Corinne asked me to bake cupcakes for her teenage daughter's 14th Birthday Party, I didn't think twice and said "yes, sure" enthusiastically! I had never prepared anything for such an occasion nor did I ever bake/cook for crowds and thought that it might be a good way to put my culinary "talents" to the test...

Ever since I've known Samira (Corinne's daughter) she hasn't stopped raving about Rai's (at "Ugly Fruit") "Champagne Cupcakes" that she had tasted at our "Foodbloggers' Picnic" back in June 2007 (see my article). They had left such a mark on her that she can't forget them. The subject always comes back in most of our food conversations.

As Corinne is not a big fan of frostings or icings and she knows that I'm addicted to baking, cooking and anything that revolves around the culinary world, she naturally pictured me as the official baker for Samira's party. When it comes to making dainty and rich little cupcakes, the American way, topped with lots of buttercream, frosting, icing as well as girly decorations, I'm unfailingly ready to get started anytime!!!

So, on the day before the event, I made both the buttercream and frosting I needed for my "Vanilla & Lemon Cupcakes" (recipe below) and my "Dark Chocolate & Peanut Butter Cupcakes" (recipe soon). On the same day, I arrived at my frien'd place at 12h00. We ate and then I started getting (hyper)active in the kitchen. Everything went suprisingly smoothly, eventhough I am not used to bake/cook for more than 4 people. After three hours of buzzing frenetically like a bee in spring, my 50 cupcakes were ready and looked amazingly good. Wow, I didn't know that I could whip up such perfect cupcakes!

~ Birthday girl ~

At around 16h00, we were invaded by a crew of 20 frantic, energy-loaded, yet very polite adolescents who arrived in a blitz and literally assaulted the table where all the food was. In a matter of minutes (or should I say seconds?!), nearly all the cupcakes had disappeared and most of the other goodies (tasty sandwiches & a delicious cake that Corinne had made) had vanished. It was as if a pack piranhas or flying grasshoppers had eaten their way through the living room (a good sign)!

Many of her friends congratulated us on the food and said that they had enjoyed everything. Phew! A real relief for both of us.

A few days later, I was pleasantly surprised to find a great postcard in my letterbox. Samira had written some heartwarming words of thanks and expressed her gratefulness for the work I did. She had truely been impressed by my cupcakes and thanked me for taking the time to bake them. How sweet of her!

Those dainty "Vanilla & Lemon Cupcakes" are really fabulous whether it is texture- or taste-wise. The cake part is feathery, soft, moist, delicately vanilla flavored and rises beautifully, and the buttercream topping brings this gustatory experience to a higher level of delightfulness with it's smooth, fluffy, silky, wonderfully buttery as well as lemony aromas and it's pristine ivory color that'll blow your mind. Truely droolworthy!

Method for the "Cupcakes":1. Turn the oven on to 190° C (375° F).2. In a medium bowl, mix together all dry ingredients. Set aside.3. In a big bowl, cream the butter until smooth.4. Add the sugar and cream again until the mixture is white, light and fluffy.5. Add the 2 eggs, one at a time while beating/mixing well until blended.6. Add the vanilla, then the dry ingredients and the milk, alternatively, while mixing well, until all ingredients are totally combined (homogenous batter).7. Pour into individual baking cups, until they are about 2/3 full.8. Bake for 20 minutes or until golden brown or until a toothpick inserted in the middle of one cupcake comes out clean.Method for the "Lemon Buttercream":9. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes (the sugar should be dissolved, and the mixture will look like shiny marshmallow cream).10. Remove the bowl from the heat.11. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.12. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.13. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes (during this time the buttercream may curdle or separate – just keep beating and it will come together again).14. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, then the vanilla and the lemon essence (you should have a shiny smooth, velvety, pristine white buttercream).15. Decorate your cupcakes with the buttercream.

Remarks:I flavored my buttercream with vanilla and added a few drops lemon essence, but you are free to flavor your buttercream as you wish (essences, zests, spices, etc...) and to replace the lemon juice by any other liquid (same quantity - whisky, orange juice, coffee, etc..).You can keep your buttercream in the fridge for up to a week. In that case, press a piece of plastic against the surface of the buttercream.Once you get the buttercream out of the fridge, let it rest for about 30 minutes before beating (with a hand mixer) it again. If it curdles, place the bowl over warm water (not too hot) and keep beating until it gets to the right consistency (creamy, fluffy and spreadable).

Serving suggestions:Eat without moderation!Serve those cupcakes with a good cup of tea or coffee or with a glass of ice cold milk!

Those are so beautiful! As much as I love chocolate — I literally have a piece every night after dinner — I am much more of a vanilla girl when it come to cake and icecream and icings. These look so old-fashioned and perfect and delicious.

This is cute. Lucky you to have been asked to made these beauties. You've giving me ideas. My son will have a 'Grad' Potluck at school and I think I will be baking cupcakes. After seeing yours that gave me inspiration and I'm sure the 17-18 yrs old will appreciate.

Good job. Love your cupcakes. They look so beautiful and I bet they taste amazing. After this round, I bet you will be doing a lot more from nowonwards. hehe.. As for me, I'm still not used to cooking/baking for a lot of people.

hiRosaremember me?The cupcakes look sooo wonderful , wish i could have one...The cup cake paper too is just awesome we dont get such papers here in India and even if we do they would be too much beyond our reach.